Salmon Dill Fishcakes with Lemon Aioli

What to Do With Leftover Salmon Try My Fishcakes

By Elara MaeveJuly 30, 2025

Table of Contents

Recipe Introduction: Level Up Your Leftovers

Ever find yourself staring into the fridge? What to do with leftover salmon burning a hole in your mind? I get it! This happens to everyone.

Fear not, mates. These Salmon & Dill Fishcakes are about to become your new best friend! They are a tasty and easy recipe.

Salmon Fishcakes: A Twist on Tradition

These Dill Salmon Cakes aren't just any Fish Recipes . They're inspired by classic British pub grub. We're taking that leftover Salmon Recipes and turning it into something special.

This recipe is easy , taking about 1 hour 5 minutes from start to finish. It makes around 8 fishcakes - perfect for 4 servings.

Benefits Beyond Deliciousness

These Salmon Patties aren't just yummy, they're a Health Dinner option. Salmon is packed with omega-3s. They're also ideal for a quick weeknight meal or a sophisticated brunch.

Plus, it's a brilliant way to reduce food waste. It's What to make with cooked salmon .

The Magic Ingredients

The secret lies in the combination of flaky salmon, creamy mashed potatoes, fresh dill, and a zesty lemon kick. You know , that's what makes these fishcakes sing.

The best part? You likely have most of the ingredients already.

We'll combine 8 oz cooked salmon, 1 lb potatoes, milk, butter, an egg, flour, dill, lemon, Dijon mustard, salt, pepper, and olive oil.

For the aioli, you'll need mayonnaise, lemon juice, garlic, Dijon mustard, salt, and pepper. It's Pescatarian Recipes that even meat eaters love!

My Fishcake Story

Honestly, the first time I made Easy fishcake recipe , they were a disaster. I didn't chill the mixture enough.

Oh my gosh! They fell apart in the pan. Learn from my mistake! That chilling time is critical . It's the key to a perfect, golden brown crust.

Also, don't forget to use a good spatula!

Ready to transform your leftovers? Let's get cooking! This is one of the best Leftover salmon recipes you'll ever make. Follow along for the step-by-step instructions.

Now, let's delve into the nitty gritty of how to bring these delightful Salmon & Dill Fishcakes to life, making sure you not only reduce waste but also create a culinary masterpiece! This Salmon fishcake recipe is waiting for you.

Ingredients & Equipment: Let's Get Started!

So, you've got some leftover salmon , eh? Don't bin it! Let's turn it into some delicious Salmon & Dill Fishcakes .

This is what to do with leftover that luxury fish. Honestly, these are way better than anything you'd get from the chip shop.

Trust me!

Main Ingredients for these Easy Fishcake Recipe

Alright, here's the shopping list. Don't worry, it's all pretty straightforward.

Cooked Salmon : 8 oz ( 225g ). Quality Indicator: Use salmon that was cooked well and isn't too dry. Flake it nicely!
Yukon Gold Potatoes : 1 lb ( 450g ).
Whole Milk : 1/4 cup ( 60ml ).
Unsalted Butter : 2 tablespoons ( 30ml ).
Large Egg : 1 . Lightly beaten.
All-Purpose Flour : 1/4 cup ( 30g ), plus extra for dusting.
Fresh Dill : 1/4 cup ( 15g ), finely chopped. This is crucial for that lovely Dill salmon cakes flavor.
Lemon Juice : 1 tablespoon ( 15ml ), fresh is best.
Dijon Mustard : 1 teaspoon .
Olive Oil : 2 tablespoons ( 30ml ), for cooking.

Seasoning Notes: Salt and pepper, to taste. A little goes a long way.

Lemon Aioli:

Mayonnaise : 1/2 cup ( 120ml ). Full fat gives the best flavor.
Lemon Juice : 1 tablespoon ( 15ml ), fresh!
Garlic : 1 clove , minced.
Dijon Mustard : 1/4 teaspoon .
Salt and Pepper : a pinch each.

These are perfect for Pescatarian Recipes or a quick Health Dinner . Plus, they're great Salmon Recipes !

Equipment Needed

Nothing too fancy here, just the basics.

Large pot: For boiling the spuds.
Potato masher or ricer: For dreamy, smooth mash.
Large mixing bowl: To mix everything up.
Small bowl: For whipping up that aioli.
Non-stick skillet or frying pan: Essential for cooking the Salmon Patties to golden perfection.

Don't have a potato ricer? No worries! A masher will do just fine. Honestly, sometimes simple is best. Now you know what to make with cooked salmon !

Ready to get cooking? Let's move on to the easy step-by-step instructions for this salmon fishcake recipe !

Turning Leftovers Into Treasure: Salmon & Dill Fishcakes

Ever stared into the fridge wondering what to do with leftover salmon? Me too! Honestly, sometimes the best meals come from using up what you already have.

These Salmon & Dill Fishcakes are a game changer. Forget boring leftovers. We're talking posh fish finger sandwiches that even your fanciest friend will love! This is perfect as a quick health dinner option.

Prep Like a Pro: Your Mise en Place Mission

First, flake your cooked salmon . About 8 ounces should do the trick. Then, boil 1 pound of Yukon Gold potatoes until they're fork tender, around 15- 20 minutes .

Get your other bits and bobs ready. This includes about 1/4 cup of fresh dill, lemon, and an egg. This mise en place magic makes the whole process so much smoother.

step-by-step: From Flake to Fishcake

Mash those spuds! Add 1/4 cup milk and 2 tablespoons of butter.
Mix the mashed potatoes, flaked salmon , egg, 1/4 cup flour, and dill in a bowl.
Season with salt, pepper, and a tablespoon of lemon juice.
Chill the mixture for at least 30 minutes . This is crucial !
Shape into eight patties.
Lightly dust with flour.
Fry in 2 tablespoons of olive oil over medium heat for 3- 4 minutes per side.

Serving with a simple Lemon Aioli , your salmon fishcake recipe is perfect!

Pro Tips and Tricks: Elevate Your Fishcakes

Want next level fishcakes? Here's my secrets! Chilling the mixture is non-negotiable. This prevents the easy fishcake recipe from turning into a crumbly mess.

Don't overmix the ingredients! Use a light touch for a more delicate texture, making sure you get that delicious dill salmon cakes taste.

And if you like Pescatarian Recipes and Salmon Recipes , This one is for you!

Now, regarding serving suggestions. These Salmon Patties are amazing served with a green salad or some roasted veggies. And for an extra bit of deliciousness, don't be shy about adding a dollop of Lemon Aioli on top.

This is also the perfect way to enjoy what to make with cooked salmon

Recipe Notes for Your Superb Salmon & Dill Fishcakes

Alright, here are some extra notes, tips and tricks to help you make these dill salmon cakes absolutely perfect. These easy fishcake recipes are totally foolproof, even if you have never made anything like this before.

Serving These Beauties

Presentation matters, right? I reckon serving these on a bed of rocket with a generous dollop of the lemon aioli makes them look properly posh.

You know, a bit like something you’d get at a gastropub. Complementary sides could be a light green salad or some roasted asparagus, simple but elegant.

As for drinks, a crisp white wine or even a cold beer would do the trick!

Storing Your Salmon Patties Like a Pro

If you have any leftovers and that's a big if keep them in an airtight container in the fridge.

They'll be good for about 2-3 days. Freezing is also an option; just wrap them individually before popping them in the freezer.

When you fancy another round, just thaw them overnight in the fridge and reheat in a pan with a bit of oil or even in the oven.

Now, if you're wondering what to do with leftover salmon recipes and happen to have a whole load, you can keep the uncooked mixture longer in the fridge if you have any parties.

Variations 'Cause We All Like a Little Twist

Fancy a bit of spice? Add a pinch of cayenne pepper to the fishcake mix. It'll give them a lovely kick! For a pescatarian recipes that's also gluten-free, just swap out the regular flour for a gluten-free version.

And, you know, if you're feeling adventurous, you could even use sweet potatoes instead of regular ones. It gives the fishcakes a lovely sweetness.

Health Dinner : Nutrition Lowdown

Each serving clocks in at roughly 450 calories, packed with about 25g of protein and 20g of carbs. It is a really health dinner option.

Plus, salmon is brilliant for you, packed with omega-3 fatty acids. It's good for your heart and your brain, win-win.

This recipe is perfect if you are looking for ways on what to make with cooked salmon . So go on, give these salmon fishcake recipe a go! I promise you'll be chuffed to bits with the results.

And you'll turn leftover salmon recipes into a dish that you will enjoy as a salmon recipes every time. Happy cooking!.

Frequently Asked Questions

I've made too many! How long do these Salmon & Dill Fishcakes last, and what's the best way to store leftover fishcakes?

You've gone a bit "Bake Off" and overproduced? No worries! Cooked Salmon & Dill Fishcakes will keep in the fridge for up to 2-3 days. Let them cool completely before storing them in an airtight container. To prevent them from getting soggy, you can layer them between sheets of parchment paper.

Can I freeze these fishcakes? I want to make a big batch for easy meals.

Absolutely! Freezing is a great way to make these fishcakes a freezer staple, like having a secret stash of posh fish fingers. Flash freeze them individually on a baking sheet before transferring them to a freezer bag or container to prevent them from sticking together. They'll last for up to 2-3 months in the freezer.

When ready to eat, cook them from frozen, adding a few minutes to the cooking time to ensure they're heated through.

What's the best way to reheat these fishcakes so they don't get all soggy?

Nobody wants a soggy bottom, especially on a fishcake! For the best results, reheat them in a skillet over medium heat with a little oil, flipping occasionally until heated through and crispy. You can also reheat them in a preheated oven at 350°F (175°C) for about 10-15 minutes.

Avoid microwaving, as that can make them rubbery.

I don't have any leftover cooked salmon. Can I use canned salmon instead? And if so, how much should I use?

Absolutely, you can use canned salmon! Just make sure to drain it well. A 7-ounce (200g) can of salmon should be a good substitute for the 8 ounces of leftover cooked salmon the recipe calls for. Just be sure to remove any bones or skin before adding it to the mixture nobody wants a crunchy surprise!

I'm trying to eat healthier any tips on how to make these Salmon & Dill Fishcakes a bit lighter?

You’re after a bit of a “Slimming World” makeover, are you? Several tweaks can make these fishcakes healthier! Substitute Greek yogurt for some or all of the mayonnaise in the aioli. You can also bake the fishcakes instead of pan-frying them.

A light spray with cooking oil before baking will help them crisp up. Using sweet potatoes instead of white potatoes can also slightly increase the fiber content.

What to do with leftover Salmon & Dill Fishcakes mixture? I didn't cook all of it!

Uncooked fishcake mixture can be stored in the refrigerator for up to 24 hours. Be sure to cover it tightly with plastic wrap or place it in an airtight container. Alternatively, you can shape the mixture into patties, flash freeze them as described above, and then store them in a freezer bag for later use.

Just remember to cook them thoroughly when you're ready to enjoy them!